Aubergines (eggplants in American) are berries, popular in Mediterranean and Middle Eastern recipes. They are good to soak up flavours so good in curries and stews. Try these one-pan aubergine nduja chickpeas (So Vegan).
Aubergines should be avoided by people with nightshade allergies and inflammatory conditions. Keep recipes away from pets due to unsafe ingredients (aubergine stems/leaves are unsafe as are foods with oil, salt, garlic and onion). Read more on keeping people & pets safe in the kitchen.
To prepare aubergine, slice or cube, then cook in a little oil before adding to recipes. Store aubergines in a cool dark place (not the fridge) and eat just after buying. To roast aubergine, slice into thick rounds then roast on a baking sheet and drizzle with a little oil, turn and season (roast for 15 to 20 minutes). Alternatively, prepare the same way and grill (you don’t need to pre-salt).
stuffed aubergines with vegan cheesy lentils
Stuffed eggplant (Ela Vegan) are stuffed with a lentil mix, and vegan cheese. You can sub the lentils for tinned beans, chickpeas or refried beans (check the cans, as some brands contain lard).
a simple French ratatouille recipe
Ratatouille (Ela Vegan) is a traditional French dish with aubergine, courgettes, tomatoes, onion, garlic and pepper. This version is very spicy.
